Chocolate Glazed Pumpkin Cookies

I first saw these cookies on Pinterest, but it was for a "skinny" version. If I am eating a cookie, I am eating a cookie. So I found the original recipe from Martha Stewart and realized that it was much more my style than the "skinny" version. These were a big hit with Miss F. She snuck a couple before I had a chance to add the chocolate and after I added the chocolate...well...let's just say she ate a lot. These are more like spheres and not so much like cookies, but chocolate glazed pumpkin balls just doesn't sound right.  I think next time I bake these I am going to use an actual piping bag and tip.  I am not so talented with the Ziplock bag method.

Chocolate Glazed Pumpkin Cookies

2 cups all-purpose flour, (spooned and leveled)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon pumpkin-pie spice
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix). Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.

When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

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Chocolate Buttermilk Cookies

I have had these cookies pinned on Pinterest for weeks. Once we returned from our vacation in Nevis, I knew it was time to make them since I was wanting to bake and I needed dessert for Miss F's lunch box. Usually, Finley is a big fan of helping me bake. But not with these cookies, she was in a miserable mood after her nap and stirring was not on her agenda. Turns out it was a good thing since the cookie batter needs to chill for three hours, that way I was able to bake them once she went to bed and I didn't have to feel bad about not giving her a cookie after her melt down. These cookies are soft and delicious, thanks to Creative Nirvana for the wonderful recipe.

Chocolate Buttermilk Cookies

2 cups all purpose flour
½ tsp baking soda
½ tsp salt
½ cup butter, room temperature
¾ cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 eggs
2 cups chocolate chips

In a large bowl, mix the flour, baking soda, and salt. In another large bowl, combine the butter and cocoa powder. Mix well. Add the sugar, vanilla, buttermilk and eggs while stirring. Add the liquid mixture to the dry mixture. Stir using a spatula at first to gently combine the ingredients, and then mix with an electric mixer to make sure the dough is well combined. Add the chocolate chips and mix well. Place the cookie dough in the refrigerator for 3 hours.

Preheat the oven to 350⁰F and line a cookie sheet with a Silpat or parchment paper. Make 1 inch cookie dough balls, and place them on the cookie sheet (I used a cookie scoop). Bake the cookies for 10-12 minutes or until the cookies smell done. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.

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Pork Shawarma

When I saw a recipe for Chicken Shawrma on Budget Bytes, I was curious. I am normally not a huge fan of "sweeter" spices in meat marinades, but I was trying her recipe for Naan, so I decided to give it a go. But I didn't have any chicken and wasn't in the mood to endure Costco to get some. So I made it with pork instead. And that turned out to be a genius decision. Miss F adored the pork almost as much as she liked the Naan. I loved it to, it was so moist. We don't have a grill, so I used a grill pan and it worked great. The pork was so tender and full of flavor, but not overpoweringly "sweet" like I worried it might be.  This would be equally fantastic on either homemade Naan or Pita breads.

Pork Shawarma

2 thick cut pork chops
½ cup Greek yogurt
2 cloves garlic, minced
Juice from ½ a lemon
½ teaspoon cinnamon
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves

1 cup Greek yogurt
1 clove garlic, minced
Juice from ½ a lemon
½ teaspoon salt
¼ teaspoon pepper
½ cucumber, seeded and chopped

1 tomato, chopped
½ cucumber, chopped
Naan or Pita bread

In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add pork to the marinade, coat well, cover and refrigerate for 4-24 hours. Grill the pork until cooked through, let rest for 5 minutes and slice into strips

In a small bowl, mix together the yogurt, garlic, lemon, salt, pepper and cucumber for the yogurt sauce. Place the pork, tomato, cucumber and sauce on Naan or flatbread, wrap and serve.

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